-
-
My review
Carrot Fennel Mystery Soup
eiraena
"The mystery here is all the yummy goodies hidden in the soup. I cook for a lot of picky eaters and they've never been the wiser; they love this soup! I'm sure you can add other things as well; be creative! Use an apple in place of the pear, if you wish."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 5 m servings 181 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Heat the oil in a large skillet over medium heat. Lightly toast the fennel seed in the hot oil until fragrant, 2 to 3 minutes. Add the carrots, pear, sweet potato, russet potato, mushrooms, curry powder, and turmeric to the fennel seed; cook and stir until everything is evenly coated in oil, 2 to 3 minutes. Pour the vegetable broth over the mixture. Stir the rice, flax seed, bay leaves, and parsley into the broth; bring the mixture to a boil, reduce heat to low, and simmer until the rice and vegetables are very tender, about 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot and return to heat.
- Stir the lemon juice and white pepper into the mixture; cook until thoroughly reheated, about 5 minutes.
Nutrition Facts
Per Serving: 181 calories; 6.3 g fat; 29.2 g carbohydrates; 3.3 g protein; 0 mg cholesterol; 384 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
10/4/2015
It was a good soup, but we found there was just too many flavours going on. As far as nutrition is concerned it really can't be beat but it's just busy tasting. I'll leave out the rice, mushroom...